I am looking for a really yummy lamb recipe for Easter Sunday?

I have been making the same dish for the past 21 years (lamb with mint sauce) and would like to do something a bit different this year. It is just for three people and I would like something simple, tasty and pretty. Thanks for your help!!I am looking for a really yummy lamb recipe for Easter Sunday?
French Style Roast Lamb


Serves 4-6


Cooking time: 32 mins approx


1.8-2kg/4-4 陆lb leg of lamb


4 tbls plum jam


3-4 garlic cloves, cut into spikes


sprigs of fresh rosemary


6 plums, stoned and quartered


700g/ 1 陆lb cooked small potatoes, tossed in parsley and butter


rosemary sprigs





1. Weigh the lamb and calculate the cooking time, 5-6 minutes per 450g /1 lb for rare, or 7-8 minutes per 450g / 1 lb for medium to well cooked lamb. Wipe the lamb, then make deep cuts over the surface of the skin, into the flesh. Brush with half the plum jam.


2. Stick garlic spikes and small pieces of rosemary into the cuts. Wrap a small piece of foil around the thin end of the lamb.


3. Place in a pierced roasting bag, and tie. Stand on a roasting rack and microwave on PL9 for half the calculated time.


4. Remove the roasting bag, brush with the remaining ham and cook for the remaining time. Leave to stand for 10 minutes, tented in foil. Place under grill to brown if wished.


5. Place plums in a bowl, cover with pierced film. Microwae on PL9 for 1 陆 minutes.


6. Arrange meat on a platter, and garnish with potatoes, plums and rosemary sprigs.I am looking for a really yummy lamb recipe for Easter Sunday?
Good for you...branching out! Here is something different and impressive...it's based on a recipe from The New York Times.


My cousin used to make it and it was incredible! You need minimal side dishes after this crown jewel of a main entree is served. It only ';sounds'; complicated, but it's really pretty easy to do.





';Roasted Leg of Lamb with a Pistachio Nut Stuffing';





1 small leg of lamb 5 lb. (';butterfly'; cut/deboned-the butcher can do this for you) or if you can't find that try a small roast of lamb


3 cloves of garlic (crushed)


1 tsp. of garlic powder


1 tsp. of fresh rosemary leaves (finely chopped)


2 T. extra virgin olive oil


Sea salt/fresh cracked pepper to taste


1 package of bread stuffing mix (whatever is your favorite brand) or make it homemade


1 C. pistachios (roasted, shelled, coarsley chopped)





Ok, so here's what you do. Make your stuffing recipe as you normally would, add in the pistachios %26amp; crushed garlic, mix well and set aside leaving it at room temp.





Next take your leg of lamb and fill it with the stuffing (as much as it can hold). If you used the lamb roast, cut the meat in the center creating a large pocket to fill with stuffing (Ultimately, if you are familiar with a jellyroll cake, that is the effect you are trying to achieve) . Use some kitchen twine to truss (tie up/secure) the meat. This will keep the stuffing in during cooking and seal in the moisture.





Set the meat in an oiled roasting pan. Drizzle the meat with the olive oil, sprinkle the garlic powder, sea salt, pepper, and rosemary leaves. Before you bake it you can add around the pan some petite red potatoes %26amp; whole shallots with the skins still on. Drizzle with olive oil, salt %26amp; pepper. Cover the entire pan with foil. Bake at 375 for about 45 min. after that you should roast it only to ';medium'; (which is perfect for lamb.)





I hope you'll give this recipe a try. I think you'll really like it as well as your guests.
http://food.yahoo.com/search?tp=recipe%26amp;i鈥?/a>


http://allrecipes.com/Recipes/Holidays-a鈥?/a>


hope this is helpful*
The only way I like lamb is on a gyro, and those are pretty tasty.
This is what I've made the past few years. I usually call the butcher and have them de-bone and butterfly the lamb. If it is getting too late to do that you could put a boneless leg of lamb on a rotissarie on your grill instead or roast it in the oven:





Lemon-Mustard Butterflied Leg of Lamb


5-6 pound leg of lamb, boned, butterflied and trimmed of excess fat (I order this from the butcher and let them butterfly the meat!)


1/2 cup lemon juice


1/2 cup Dijon mustard


1/4 cup brown sugar


3 Tablespoons Worcestershire sauce


1/2 teaspoon salt


2 cloves garlic, minced


2 Tablespoon olive oil





1. Place the lamb in a jumbo (2.5 gallon) zip style bag.


2. Combine the rest of the ingredients and pour over lamb. Zip the bag shut and massage the marinade into the lamb.


3. Refrigerate at least 4 hours, overnight is preferred


4. About 1 hour before you want to serve, remove the lamb from the marinade and place on a lightly greased grill over medium coals (I use a gas grill set on medium/off/medium). Grill, turning as necessary for about 7.5 minutes per pound (40-45 minutes). After removing the meat from the grill. Place on a cutting board, tent the meat with foil and let it rest for 10 minutes. Cut across the grain


Serves approximately 8





Hope you have a Happy Easter!


Crystal